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Chocolate mousse

Chocolate mousse is a classic French dessert that shouts decadence. It's good to know then that it it's quick and easy to make and uses less chocolate than you may think! Light and fluffy, this chocolate mousse recipe will demand to be made more than once.

Serving Size:

8

Prep Time:

10 mins + 3 hours refrigeration

Cook Time:

5 mins

Special Info:

Gluten free, Nut free

Ingredients:

200g good quality dark chocolate

50g butter

4 eggs, separated

1 cup (250ml) cream

2 tbsp caster sugar

Method:

Melt chocolate and butter in a heatproof bowl over a simmering saucepan of water or in the microwave. Stir until all melted and smooth. Set aside.

Whip the cream until soft peaks form.

In a separate bowl, whisk the egg whites until soft peaks form, then sprinkle on caster sugar and whisk until mixture is thick and the sugar has dissolved.

Stir the egg yolks into the chocolate mixture, then fold through the cream and then the whipped egg whites.

Spoon into one large glass bowl, or individual small bowls, cups or glasses!

Refrigerate for at least three hours.

Add a few raspberries for extra deliciousness.

Notes:

I use my fabulous red Kitchen Aid mixer for this, but unfortunately only have one mixing bowl (a situation soon to be remedied). If you have a similar situation, make sure you rinse the bowl and beating attachment thoroughly between whipping the cream and eggs.

I had a few minutes of uneasiness when whipping the cream, I had bought a plain brand thickened cream and it took quite a bit of time to whip. Visions of a night-time dash to supermarket flashed before my eyes. But the moment passed.